Clodagh McKenna's baked eggs with olives and harissa

I love baked eggs for supper at any time of the year. They are one of my go-to suppers (or brunch) recipes that I make when I am a bit pooped after a long day as they are so fast and easy to prepare. There are so many variations that you can make. My favourite is tomato-based and spiced with harissa, like the one I am sharing with you today, or you can use fresh chilli or chilli flakes to spice them up instead.

I’ve added spinach but you could add kale or sliced steamed broccoli. Some of my other variations are smoked salmon mixed with fresh, chopped chives, cream and a grating of nutmeg mixed together and poured over the cracked eggs.

Of course, the quality of the eggs is very important to how well this dish will taste. Pick some up at your local farmers’ markets or buy my favourite eggs, Burford Brown free-range eggs from Clarence Court, which are available in supermarkets.

London foodie news: I went to Homeslice last night in Fitzrovia, a fantastic pizzeria serving delicious thin and crispy crusted wood-fired pizzas. My favourites from the menu were the spiced lamb, Savoy cabbage and sumac yoghurt and its Provisions 4 Cheese, jalapeño salsa and rye crumb. Homeslice has collaborated with Camden Town Brewery to create its own Home Brew lager, and it is deliciously more-ish, with wonderful refreshing lemon tones. Perfect with pizza.

So that’s supper sorted for tonight — and tomorrow it’s pizza with friends.

Serves: 2

Prep time: 5 minutes

Cooking time: 10 minutes

Serve with: a Camden Town Brewery Pale Ale, available in supermarkets nationwide

1. Pre-heat the oven to 180C. Brush two oven-proof dishes with olive oil.

2. In a bowl mix together the tinned cherry tomatoes, harissa paste, black olives, spinach and feta and season with sea salt and freshly ground black pepper. Stir well so that all the ingredients are combined.

3. Spoon ¼ of the mixture into each dish and crack two eggs on top of each one. Next spoon the rest of the mixture into the dishes using a spoon to disperse the mix around the eggs.